Quinoa Pilaf With Mushrooms Recipe

Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent about 3 minutes; stir in cremini mushrooms cooking and stirring until mushrooms are browned 8 to 10 minutes. Stir quinoa thyme bay leaf kosher salt and black pepper into mushroom mixture. Cook stirring often until quinoa gives off a slightly toasted fragrance about 5 minutes.

Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil reduce heat to low and cover pan; simmer until liquid is absorbed about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.